• 4 vine-ripened tomato(es), sliced
• 1/4 cup(s) Italian bread crumbs
• 1 1/2 lb red snapper fillets
• 3 tbsp butter, with salt
• 1 tsp lime juice (fresh)
• 1/2 cup(s) white wine
• 1/4 cup(s) parmesan cheese, grated
• 1/2 tsp paprika
|  | 1. Slice tomatoes and place in a casserole dish. Sprinkle with breadcrumbs and season with a little kosher salt and pepper. Cut snapper into about 4 pieces and place, skin side down, on top.
2. In a small saucepan, combine wine, butter and lime juice. Cook over low heat until butter melts and then boil on high for 1 - 2 minutes.
3. Pour sauce over fillets. Sprinkle with parmesan cheese and paprika to taste.
4. Bake at 500 degrees for 15 minutes or until fish flakes with a fork. |
